Chocolate Zucchini Cake

I can't believe how many of you were keen to have the Chocolate Zucchini Cake recipe I mentioned last week! I didn't realise there were so many slow cooker buddies out there in this big wide world.

Like many of you, I was somewhat weary of making a cake in a crock pot - but it was easy and tasted moist and delicious. The added bonus of having healthy zucchini in it made it all the more awesome!

Please excuse my photos - poor lighting at the time they were taken. I also have no idea where I got this recipe from - so sadly can't give credit to where it's due.

Using a 5.5-6 litre slow cooker this recipe makes a large 6-7cm deep cake. Halve the mixture if you're using a smaller cooker (and use 2 small eggs).

Ingredients

For 1 large cake (12-20 servings):

½ canola oil

¾ cup brown sugar

¾ cup white sugar

3 large eggs

1 tsp vanilla essence

½ cup yoghurt, plain or flavoured

2½ cups plain flour

¼ cup cocoa

2 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp mixed spice

3 cups (300-350g) grated zucchini/courgette

½-1 cup chocolate chips or pieces

Method

Turn the slow cooker to HIGH and line with non-stick sprayed baking paper.

Measure the oil and sugars into a food processor or beat with an electric beater to combine. Add the eggs and beat or process until light and creamy looking. Add the vanilla and yoghurt and mix well.

Sift the flour, cocoa, baking soda and salt into the food processor or mixing bowl. Add the spices and then mix just enough to combine. Add the grated zucchini, folding it in my hand to combine.

Pour the batter into the prepared slow cooker, sprinkle the surface with the chocolate chips, then cover and cook for about 2 hours on HIGH or until the centre feels firm and a skewer comes our clean. The cooking time may vary from 90 minutes to 2½ hours, depending on the size and model of the slow cooker, and the moisture content of the zucchini.

When the cake is cooked, remove the lid and lift out the cake - still in the slow cooker bowl - and leave to cool for 20-30 minutes before carefully inverting the bowl onto a rack to cool completely. Cut when cold. Store in the refrigerator up to 3 days.

I sprinkled mine with icing sugar - but it would be lovely served with plain yoghurt or whipped cream!

Can I just say 12-20 slices! Loving that variation I guess it depends how many of the participants are on a diet!!! Thanks for sharing the recipe. I need to make the leap from dinner to baking with my croc pot